Print

Sesame-Crusted Teriyaki Trout

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This sesame-crusted trout, coated in a delicious 4-ingredient teriyaki sauce, is perfect for a weeknight dinner. It’s so ridiculously easy to make, coming together in less than 15 minutes. I’ve used trout, but feel free to use salmon instead.

  • Author: zenak
  • Prep Time: 5 minutes
  • Total Time: 15 minutes
  • Yield: 2 1x

Ingredients

Scale
  • 2 trout fillets (or salmon)
  • 4 tbsp toasted sesame seeds (I used a combination of black and white)
  • toasted sesame oil
  • 2 tbsp water
  • 1 tsp cornflour (aka cornstarch)
  • 2 tbsp soy sauce
  • 2 tbsp mirin
  • 1 tbsp sugar
  • to serve: steamed rice and veg

Instructions

  1. Heat your oven to 200℃ / fan 180℃.
  2. Lightly season the trout fillets with salt and pepper.
  3. Place the toasted sesame seeds in a large, shallow bowl. Press the trout fillets into the sesame seeds to coat on all sides, except for the skin.
  4. Line a small baking tray with greaseproof paper. Arrange the trout fillets in a single layer, skin-side-down. Drizzle with toasted sesame oil and bake for around 10 minutes, or until just opaque and easily flaked with a fork. Please note that the exact cooking time will depend on the thickness of your fillets
  5. Just before the trout is done, place the water and cornflour in a small saucepan and whisk until dissolved, then add the soy sauce, mirin and sugar and mix to combine. Bring to a simmer over medium-high heat and cook for 1 minute, or until thickened, then remove the saucepan from the heat.
  6. Drizzle the teriyaki sauce over the trout fillets then serve, ideally with rice and your favourite vegetables.

Find it online: https://zenaskitchen.com/sesame-crusted-teriyaki-trout/

Search